Totally Baked Bacon Cheddar Pot Tater Skins

Edibles Magazine Recipe Issue 56 Cannabis Infused Cheesy Bacon Potato Skins

It’s officially mid-picnic season now so we’re elevating the game. The 4th of July is here but it’s cookout time all Summer long, so get the food, friends and cannabis together and celebrate with these extra special seasonal recipes. Lamb burgers, fruit salad, potato skins and pie – all of them terrifically infused with THC. You can also make these same dishes using CBD if you choose. As always, please post pics and tag us on IG @ediblesmagazine. Get cooking!

4 large baking potatoes, baked
4 tablespoons Cannabis infused canola oil
2 tablespoons Cannabis infused butter (We recommend Mystery Baking Company)
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Preheat oven to 475 degrees Farenheit. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. Combine cannabis oil with grated parmesan cheese, salt, garlic powder, paprika and pepper. Then brush the mix over both sides of skins. Bake until crisp, about 7 minutes on each side.

Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Drizzle melted cannabis butter evenly over everything and top with sour cream and onions as garnish. Serve immediately.

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